Mediterranean-Style Flétan - Bruno Albouze
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- เผยแพร่เมื่อ 14 ต.ค. 2024
- Here is an excellent, easy and healthy fish recipe. Fish filet en papillote. Recipe inspired by Michelin star Massimo Bottura.
To get the full recipe go to brunoalbouze.com
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Thank you Chef. I've watched video of the paper-roasting method with a chicken but never with fish. It looks to be flavourful and juicy without being oily. Appreciate the time taken to create and share this recipe with us.
This is amazing. I love when you can prep 99% of something and then apply heat to finish it.
So beautiful, fresh, healthful, and quick enough for a weeknight! You are the best, Bruno!
This recipe is delicious and so easy Chef Albouze. Thank you!
Thank You for shaering this simple but delicious recepie , I make it often since I have seen the recepie .
Merci Chef Bruno! This recipe looks simply but amazing! I must cook this for lunch box for my husband taking to his office🤩
Thank you for your prompt reply. I love your recipes and vlogs. I salivate and go hungry every time I watch.Thanks !!
What a beautiful dish! I can't wait to try it. The flavors would be wonderful. Thank you for sharing and inspiring!
I made this 5 or 6 times and it is amazing. Easy and consistent. Worth learning and doing for sure. Its great.
This channel is cooking over-the-top
WOW everytime !
Lovely. I like to chop my herbs on the paper to wrap the fish so all the juice of the herb stays with the lemon🥂 So pretty , for Winter supper❄️✨
As a vegan, I often make this with homemade tofu. It is really great!!
Such a great way of cooking fish.
Enjoyed the recipe. I lived in Europe, Germany and Italy, for many years. This is reminiscent of dishes I had there.
I have been watching your videos for a while but just joined the site. I would be sure to tell people what kind of Olives to use as different olives have varied flavors. I used Kalamata Olives and a Sicilian EVOO. That brought out more of a mediterranean flavor. I would make it next time with a little white wine and some tarragon. I have also made your apple turnover filling recipe and used it in a different way. I was very good and I like the idea of the apple sauce with the sliced apple.
I'm looking forward to making more of your recipes.
such power, such skill. everything done with the precision of a top class pro...this is the ultimate flétan!
I just found you today and WOW‼️
I'm so excited to try your recipes. Maybe I can actually be a good cook too. Thank you so much
BEAUTIFUL! Definitely making this one!
This is an excellent Sunday dinner recipe. Thank you, Bruno!!
I have cooked fish the same way. A simple, delicious recipe. Thank you Bruno for reminding it.
Ooooooh wow looks delicious and healthy 🥰 I am in love with
Definitely trying this. So delicious and healthy!!
Thank you Chef! So nice to see that this is a recipe I can make!
We always make this slightly different, for Maundy Thursday at Church. Tilapia & no tomato. I can fix that though, now that I know to add them. Thank you!
Un flétan à l'allure délicieuse ! Merci pour la vidéo chef !
Looks amazing chef! I will try it out, I am eating fish twice a week anyway.
That looks so good and I am going to try it. Thank you so much. Amen
Everyone I know hates capers, I used to hate capers. I was taking a gourmet hamburger course and in there we made tartar sauce with mayo, capers and onion. I was turned that day
Oh boy, Denethor would be proud lol (1:19)
Un grand merci pour cette belle recette 👍
Who said healthy food should be boring? Thank you chef!
That looks perfect! I’d like a bit of beurre blanc sauce with it.
Genial !
On devrait TOUJOURS cuisiner par Amour !
et on voit bien que Bruno met BEAUCOUP d'amour dans ses fantastiques recettes - un grand Merci !
Thank you Chef! Excellent as always.
I am so pissed that TH-cam unsubscribed me from your channel. I HAVE BEEN A FAN FOR YEARS!! I LOVE EVERYTHING YOU MAKE!! I love when you drop your fork after taking a bite of your dishes. I'd always laugh cause everything you make looks that good!! I resubscribed and will be constantly looking to make sure I'm still subscribed. Keep up the excellent work, wish you the best and do you have your restaurant yet? I will travel to wherever you are. I mean that!! Stay safe my friend!
This looks like great food for sure. Love the presentation. Nice job thanks for sharing ❤stay connected 😍
Very close to 1 million subs 👏
Chef, That looks amazing!!! I have to try this!!
My Favorite and Most Legit food channel going to be 1M subscriber!!! toooo the moonnn Bruno Albouze!!!!
Hello Bruno, I have been following your menus. I love just even watching you. May I ask with this recipe if wrapping in aluminum foil to bake has the same affect?
Hi! bad idea.. cuz of oxidation 🤨
love your cooking…
ever come to Scottsdale AZ
I’ll cook for you
I forgot about cooking fish en papillote, and just picked up some fresh salmon from my local monger.
Sumptuous
Merci Chef!! Will try it
Looks delicious !
Wow so good and delicious recipe thanks 🙏
Mmmm délicieu merci chef 👍😘👌👌👌👌👌👌👌
Magnificent Bruno.
Chef,how are you?l like you James bond style.fantastic recipes n technic.l ove this cooking,most natural.
halibut, the tastiest fish
👍👍👍
Thank you👍
If you take temp and still underdone, is it ok to put back in even though it deflated the papillote?
❤
I personally do prefer the flavour of Eureka Lemons. Would those be too strong for this recipe? Also I find Mitsuba (Japanese Parsley) works better in cooking compared to Italian Flat Leaf but it does have a different flavour
جيد
tomate cerise en janvier intéressant bruno
French superman!
Meraviglioso!!
Video et music Like veramente sei molto bravo e i miei più sinceri complimenti bravo Like saluti da Antonio mraih Like from italy Like bay bay appy new year 2022 ciao
👍🥰😋
What other fish goes good with this recipe?
Superb!
Done watching ,sending my support
Recognize me, Senpai Papa! 🤣
I give you big like cause you mentioned my mentor's name..
unbelievable
Super
Votre cuisine est très sexy waouh 😍 je suis trop fan 😊
Nice
👍👍👍👍👍👍👍👍👍👍👍👍👍😋😋😋😋😋😋😋😋😋😋😋😋🎩🎩🎩🎩🎩🎩🎩🎩🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦
Люблю тебя
Lot of hassle when sous vide would have the same effect, no?
Dish name is chef
the presentation skills, as always, EPIC.
:D
Pink himalayan salt? Please, chef!!!... 🥴
For God's sake... you cannot say Bottura the right way? Even french style would be better!
I’m the first